Life is delicious

Practically Paleo Bread

by grapesgripesandgratitude

I have been tweaking a bread recipe that a friend gave me a while back. The original recipe is for a delicious gluten-free bread (so yummy) and so I thought I would use it as a basis for a Paleo bread since I am on a 30 day Paleo challenge.

THIS BREAD IS SO DELICIOUS. I promise. I am Italian and grew UP on bread and pasta, and I love, love this bread. My one year old eats it plain.

I don’t believe it is 100% Paleo (not sure about xanthan gum or yeast) but it is pretty dang close. I am going to give it a try with just almond and coconut flour next time too (not 100% convinced about tapioca flour being Paleo). Might have to cut back on the agave if so since coconut flour is sweeter.

OH and yes…I know for the die-hard Paleo eaters- there really is NO SUCH thing as Paleo bread or Paleo baking….but for us rookies..this works 🙂

Enjoy!

PS- Thank you Genece for the original recipe!

PSS- I use a bread maker, so I haven’t tried it in the oven.

Practically Paleo Bread

For bread maker:

Ingredients:

1 ¾ cups Almond flour

1 cup Tapioca flour

¾ cup Coconut flour

2 teaspoon xanthan gum

3 tablespoons flax-seed

1 and ¾ teaspoon salt

1 and ¼ teaspoon apple cider vinegar

1 cup almond milk

½ cup hot water

¼ cup agave nectar (or honey)

3 eggs beaten

½ cup applesauce

2 teaspoons active yeast

Directions:

Put the flax-seed in the ½ cup hot water while you measure everything out

Beat eggs first then put all wet ingredients into a bowl with the eggs and mix (applesauce, agave, milk, apple cider vinegar and then add the flax-seed mixture)

Dump all wet ingredients into the bread maker then add the dry and place the yeast on top

For my bread maker, I use the home-made setting (not the gluten-free one) and rise it twice, 1st time for an hour, 2nd time for 15 minutes, no rest, shape off and bake for an hour); however use the setting you feel comfortable with or follow your settings; because the almond flour is thicker, you may have to occasionally help stir

Take out when relatively cool (but not all the way cool) and place on a cutting board to finish cooling and drying. Slice when completely cool.

Freeze what is not used within 48 hours

For oven baking:

Ingredients:

1 ¾ cups Almond flour

1 cup Tapioca flour

¾ cup Coconut flour

2 teaspoon xanthan gum

3 tablespoons flax-seed

1 and ¾ teaspoon salt

1 and ¼ teaspoon apple cider vinegar

1 cup almond milk

½ cup hot water

¼ cup agave nectar (or honey)

3 eggs beaten

½ cup applesauce

2 teaspoons active yeast

Coconut oil for greasing pans

Directions:

Proof your yeast first;

put the yeast in ½ cup of hot water for five minutes

Warm up the almond milk and put the flaxseed in the almond milk while you measure out the other stuff

Blend all the other dry ingredients together in a large mixer or mixing bowl

In a small bowl beat the eggs and then add the other wet ingredients (apple cider, apple sauce, then the flaxseed/milk)

While the mixing bowl is spinning, slowly add the wet ingredients (or by hand), then add the yeast mixture

Spin, scrape and stir. You may need to add a bit more milk if necessary.

Place the dough in a warm oven (I usually turn the oven on to 200 then turn it off)

Set the timer for one hour to rise

Generously grease bread pan

Take dough out after the one hour, turn oven on to 200 degrees

Dough should have risen at least by a quarter. Stab the dough with a spatula a few times to let out air then beat for a couple of minutes till the dough is smooth again.

Scoop dough into bread pan

Wet hands and smooth the top of the bread

Place bread in oven

Set timer for ten min to let rise again

When timer goes off: DO NOT OPEN THE OVEN

Turn oven to 375 and set timer for 50 minutes

Take bread out of oven and remove from pan immediately, lay sideways on cooling rack and rotate the side after about 30 min or so

I made this in my bread maker. I love the taste but it was way to moist. I know that sounds silly but I could not seem to cook it enough. Even when I toasted a slice it stayed very moist. Do you think that I could cut back on the applesause, maybe omit it all togher???? I used 1% reg milk, could that have been it? I used my dough cycle on my machine to mix and to let rise. Then I baked on the “bake” setting for 1 hour. After a little cooling time, I removed from pan and it was very, very moist in the middle. Put in my toaster oven @ 400 for another 30 minutes of so, out of pan, and it still was the same.
Please help…this is my favorite when it comes to taste but would love for it to be a little more “bread like”. The out side was nice but the inside was so “moist” it would stick to th knife and pull apart

I had that problem too with my first recipe, it drove me nuts! Did you try this new one I posted last night? I adjusted the liquids versus the ‘flour’ and changed my flour mixture. I would also say bake it for 75 minutes too. I am SOOO much happier with the new batches 🙂 Please let me know if the new one works!!!

PS- I just realized you posted this question a couple months ago! I am SO SO SORRY! I was traveling A LOT the last couple of months. Soooo…to answer your question…months later…I finally updated the recipe and posted last night. Again…I am SO sorry for the delay!

Oh thats ok…you are busy….unlike me…you have a life!!! HaHa
I tried the new recipe this last weekend and I was much happier with the bread. I was not paying attention to the new recipe vs old and added 1 cup of milk instead of 3/4 and it still came out alot less moist . My bread machine is an older Oster…got it before going gluten free. Only has programed cycles. I could only bake the bread for 65 min, the highest cycle it had ( for french bread) and it was alot more done than before.
Thanks sooo much for your hard work..you are like a chemist in the kitchen!!!! I think that I would like to get a newer, hopefully not real expensive bread machine. Any suggestion????